"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 chicken breasts, skinned and boned 1 can cream of mushroom soup 1 cup sour cream bacon, lightly fried (one strip per piece of chicken)
Wrap each breast in strip of bacon and place on shallow pan. Mix sour cream and undiluted soup and spread on breasts. Bake uncovered at 250-275º for 2 1/2 to 3 hours. I usually cut chicken breasts in half. Just make sure you have a strip of bacon for every piece. Frying bacon is not necessary, but ensures the bacon is not too soft for finicky eaters.
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